It was pointed out to me last night that it’s been a while since I shared a recipe and that’s something I’d been thinking about for a while myself. I haven’t been very creative in the kitchen lately. I’ve been so run-down and busy that most of my eats have been quick and easy, minimal thinking and effort required.
I did however a couple of weeks adapt an old favourite recipe of mine, Cajun Chicken Pasta with the intention of sharing it and I think the time has come.
This recipe used to call for cream, butter, pasta, it was a real treat and one that I had far too often (insert bulging stomach here), however my new way of having it tastes pretty much exactly the same, is gluten and dairy free, low carb and most of all, full of goodness.
Cajun Chicken Zoodles
For two serves:
3 tbsp coconut oil
200 gm chicken breast, diced
1 diced onion
5 sliced button mushrooms
1/2 red pepper sliced
1/2 can coconut cream (refrigerate overnight and scoop out the white from the top)
2 tbsp Cajun seasoning
1 tbsp lemon pepper seasoning
1 tbsp thyme flake
Salt and pepper to taste
In a large pan heat 1 tbsp of oil on medium heat.
Brown chicken for 3-4 minutes then set aside.
Heat remaining oil, then soften onions until translucent.
Add mushrooms and peppers and sautee for 2-3 minutes.
Add chicken back into pan.
Add the white part of the coconut cream.
Mix in Cajun, lemon pepper and thyme well.
Cover and simmer until chicken is tender, approximately 20 minutes.
During simmering, use a spiralizer to cut the zucchini into noodles (zoodles), or thinly slice them.
Season the chicken mixture to taste. You may want to add more Cajun or lemon pepper as well.
Stir in zoodles and heat for a couple of minutes until the zoodles are softened, but still a little firm and the cream has reduced a little.
Serve immediately. I also like to make extra as it reheats nicely the next day for lunches.
Hope you enjoy this recipe, would love to know what you think if you try it.
Smiles and Sunshine